This Venezuelan Guasacaca is creamy, smooth, fresh and absolutely delicious! Perfect for dipping, dressing, and spreading. The possibilities are endless.
I LOVE Avocados! So, today I would like to share with you my own version of Venezuelan avocado sauce, or as we know it back home “Guasacaca”.
Many people compare Venezuelan Guasacaca with Guacamole, but for me, they are two very different flavors. Guasacaca can be served as a sauce to top a steak, hamburger, hotdog, tacos, and tostadas. Even to dress other side dishes, such as potatoes, yuca, or anything else you can think of. Guasacaca can also be used as a simple dip to serve with chips.
There are many ways to prepare this sauce, all depends on the personal taste.
For example, if you like it spicier you can add more garlic and/or onion – my family prefers avocado as the main flavor, for this reason, I add little garlic. Another difference you can see in my recipe is that I use corn oil instead of olive oil. I personally do not like the taste that olive oil gives to this sauce, but it’s your choice which oil are you going to use.
I’m one of those people who think everything tastes better with avocados. And if we add the incredible nutritional value they have it’s even better.
Avocados are a good source of fiber, potassium, and vitamins C, K, folate, and B6. One globe contains more than one-third daily value of vitamin C, and more than half the day’s requirements of vitamin K. Do I need to say more? The perfect excuse to use them every day!
Great Taste + Great Nutrition = Avocados
The good thing is that Avocados are available year-round, with their peak of the season being from September through May – yes they’re truly a winter fruit!
Looking for more Venezuelan recipes? Check these out!!
- Venezuelan Pabellon Bowl [Video]
- Venezuelan Asado Negro
- Venezuelan Flan Quesillo
- Venezuelan Shredded Beef
- Venezuelan Polvorosas Cookies
????When you make this recipe, be sure to snap a photo and hashtag it #MommysHomeCooking. I’d love to see what you cook!
- 3 ripe avocados, peeled and seeded
- 1 medium onion, roughly chopped
- 1/2 green pepper, seeded and roughly chopped
- 1 cloves garlic, peeled
- 1/2 cup fresh cilantro leave (tightly packed)
- 1/3 cup white vinegar
- 1 tablespoon salt or to taste
- 1/4 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 1 cup corn oil
- This is the best part! This recipe is quick and easy to prepare. Put everything into a food processor or a blender and process until you get the consistency you want. Taste and adjust seasoning.
- You can add more garlic and/or onion to give it more kick.
- Feel free to change the type of oil used. I don't like the addition of olive oil taste so I use corn oil. You can always use a light-tasting olive oil if you don't have corn oil!
- Avocados are ripe once they yield to a firm squeeze. If your avocados are ripe before you're ready to use it, store it in the fridge.
- To cut the avocados, carefully cut the avocado in half lengthwise around the seed. Twist to open and the remove the seed and scoop out the avocado with a spoon.
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Disclosure: This is part of a sponsored campaign with Latina Mom Bloggers and Avocados From Mexico. However, all opinions expressed are my own.
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